Description of taste and flavor of Yejiaxuefei Coffee introduction to Grinding Calibration treatment of Manor varieties

Description of taste and flavor of Yejiaxuefei Coffee introduction to Grinding Calibration treatment of Manor varieties

Gestation (taste): taste evaluation is for the taste of water-soluble substances in coffee. Contains organic (such as carbohydrates / sugars, vegetable oils, fruit acids, etc.); tastes range from slightly sweet to extremely sour. Organic compounds include alkaloids (such as caffeine and esters) and non-organic substances that cause bitterness. Non-organic compounds include mineral salts that cause bitterness and may cause tastes from sweetness to astringency, soapy to metallic. The basic taste feelings include: sour, sweet, bitter, bitter. (During the coffee cupping), when tasting light roasted coffee, bitterness only serves as a complementary or enhanced description of the other three tastes, but bitterness becomes the main taste description when evaluating deep-baked coffee. Bitterness is one of the disgusting feelings. But sometimes bitterness can add points to the senses of food. Bitter but delicious foods include dark chocolate, beer, and grapefruit. The disappearance of bitterness will reduce the appreciation and evaluation of practice. Although proper bitterness can cause a balance in the taste of deep-roasted coffee, it is worth noting that when bitterness remains at the back of the tongue, that is, when bitterness cannot disappear with swallowing, it usually causes extreme sensory disgust, so it can be used as an index to judge the appropriateness of bitterness. The value of sour taste is evaluated by both the mass market and the boutique coffee player market. Acidity is one of the existing taste senses of coffee, if it can be handled well, it can increase the hierarchical sense of taste and improve the taste value. Coffee famous for its sour taste includes Antigua coffee (as sharp as a razor) and mocha coffee, such as lemon and sour Yejafei.

Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the name Red Cherry Project).